This is a versatile dish. Substitute rice for farro if needed (though farro is worth hunting for) or add a pound of meat (diced chicken works well) to make this a main dish for 4.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
162 Calories
Recipe Instructions
Step 1
Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.
Step 2
Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Ingredients
2 cups water
1 tablespoon dried basil
¼ cup grated Parmesan cheese
2 teaspoons chicken bouillon
1 cup semi-pearled farro, rinsed
⅔ cup sun-dried tomatoes packed in olive oil with garlic, drained and chopped
